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Sombrero Dip with Vegetarian Chorizo
Source: dLife

A flavorful dip made from layers of poblano chili, lettuce, guacamole, tomato, refried beans, salsa, and homemade vegetarian chorizo.

Prep Time: 15 minutes
Cook Time: 3 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 339.2
Total Carbs 44.0 g
Dietary Fiber 11.9 g
Sugars 7.0 g
Total Fat 9.2 g
Saturated Fat 1.9 g
Unsaturated Fat 1.1 g
Potassium 625.6 mg
Protein 26.3 g
Sodium 1183.9 mg
Dietary Exchanges
1 Fat , 3 Vegetables , 1/2 Meat , 1/2 Other Carbs , 1 1/2 Starch , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Sombrero Dip
3 each  Chili Peppers, poblano, dried
0 1/4 cup  fresh chopped onion
5 piece  fresh romaine leaves
15 oz  refried beans
0 1/2 cup  Salsa, medium
0 1/2 cup  chopped tomato
0 1/2 cup  Lettuce, romaine, fresh, shredded
0 1/2 cup  Guacamole, mild
0 1/4 cup  Cheese, cheddar, fat free, shredded
0 1/2 cup  fat free sour cream
1 each  fresh green onions
16 oz  Chips, tortilla, light, baked

Vegetarian Chorizo
0 1/2 tsp  cumin seeds
0 1/2 tsp  coriander seeds
2 each  Chili Peppers, ancho, dried
12 oz  Vegetarian Meat, beef, ground
2 each  eggs
2 tbsp  cider vinegar
2 cup  garlic cloves, chopped
2 tbsp  paprika
1 1/2 tsp  oregano leaves
0 1/2 tsp  salt
1 cup  Salsa, mild
6 tbsp  fat free sour cream
  1. Prepare the Vegetarian Chorizo: In a small skillet over medium heat, heat seeds until toasted, 2 to 3 minutes, stirring frequently, remove from skillet. Add ancho chili to skillet, cook over medium heat until softened, turning often so chili doesn't burn, 1 to 2 minutes. Remove and discard stem, veins, and seeds, chop chili finely.
  2. Combine all ingredients except salt, salsa, and sour cream. Shape mixture into 6 patties; cook in lightly greased large skillet over medium to medium-low heat until browned, 3 to 4 minutes on each side.
  3. Prepare the Sombrero Dip: In a lightly greased skilled, saute poblano chili and onion until tender, 3 to 5 minutes, stir in Vegetarian Chorizo.
  4. Line a dinner-size serving plate with lettuce, cover with refried beans to within 2 inches of edge of lettuce. Spoon salsa over beans, leaving edge of bean layer showing. Spoon Vegetarian Chorizo mixture over salsa; sprinkle with chopped lettuce and tomato, leave edge of Vegetarian Chorizo showing.
  5. Spoon Guacamole over lettuce and tomato and sprinkle with Cheddar cheese. Spoon sour cream in large dollop on top; sprinkle with green onion. Serve with tortilla chips (not included in nutritional data).

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